Pepper steak

Ingredients (for 2 portions):

• 2 beef steaks (approx. 200-250 g each, e.g. fillet or rump steak)
• 2 tsp coarsely ground black pepper
• 1 tsp coarsely ground coloured pepper (optional)
• 2 tbsp olive oil
• 1 tsp butter
• 2 sprigs of fresh rosemary
• 1 clove of garlic, crushed
• Salt to taste

For the pepper sauce (optional):

• 1 shallot, finely chopped
• 100 ml beef stock
• 100 ml cream
• 1 tsp coarsely ground pepper
• 1 tsp butter

Preparation:

Prepare the steak

Pat the steaks dry with kitchen paper. Season with salt and press generously into the ground pepper to create an even crust.

Fry

Heat the olive oil in a pan over a high heat. Sear the steaks for 2-3 minutes on each side to form a nice crust.

Flavouring

Reduce the heat, add the butter, rosemary and crushed garlic clove. Baste the steaks with the melted butter to add extra flavour.

Cooking time

Depending on the desired degree of doneness, cook the steaks in a preheated oven at 120 °C for approx. 5-10 minutes (core temperature: medium-rare approx. 54-56 °C).

Prepare the pepper sauce (optional)

In the same pan, sauté the shallots in butter until translucent. Add the beef stock and cream. Season with pepper and reduce a little until the sauce thickens slightly.

Serve

Serve the steaks with the pepper sauce, rosemary and, if desired, side dishes such as jacket potatoes or vegetables.

Tip

Let the steaks rest for 5 minutes before cutting so that the meat juices are evenly distributed

Good appetite and enjoy! 😊